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Prep Time: 40 Minutes Cook Time: 2 Minutes |
Ready In: 42 Minutes Servings: 10 |
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My father-in-law and husband's favorite pot of beans. Too hot for my stomach to tolerate. Can't say you weren't warned. Ingredients:
1 (16 ounce) package dried pinto beans |
6 cups water |
1 lb bacon, cut into 1/2 inch pieces |
1 lb smoked link sausage, cut into 1/2 inch slices |
2 medium onions, chopped |
1/2 cup chopped green bell pepper |
4 cloves garlic, minced |
1/4 cup worcestershire sauce |
1/4-1/3 cup firmly packed brown sugar |
2 tablespoons ground cumin |
1 tablespoon chili powder |
1 tablespoon pepper |
1 tablespoon celery seed |
1 -2 teaspoon hot sauce |
1 teaspoon salt |
1 bay leaf |
1 (16 ounce) can tomatoes, undrained and chopped |
Directions:
1. Pick over and wash beans; place in a big soup pot.
2. Cover with water and let soak 8 hours.
3. Drain beans and put them back in the soup pot.
4. Add 6 cups water.
5. In a skillet, add bacon, sausage, onion, bell pepper, and garlic; cook over medium heat until meat is browned and veggies are tender; drain, then transfer to bean pot.
6. Add in Worcestershire sauce and next 8 ingredients to the pot; bring to a boil.
7. Cover and lower heat; simmer for 2 hours or until beans are tender; stir occasionally.
8. Add tomatoes with juice and cook 30 more minutes.
9. Take out bay leaf and serve.
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